Tuesday, March 1, 2011

When Bill (or life, as the saying goes) gives you Meyer lemons, make . . . insert any number of lemon-enhanced dishes behind those elipses.

My friend Bill did indeed give me a bag of Meyer lemons while I was in the Sacramento Valley visiting family and friends last week, picked from his backyard trees that morning. Bill has been gifting me with these beauties for a number of years now and the thrill of receiving them never lessens.

You see them up there; the photo taken mere moments ago in my rather winter-dark kitchen. Meyer lemons are to winter like sunshine is to summer: Golden nuggets of sunshine, brightening and perfuming the house; giving their soft tangerine-lemon essence to food; pushing away the still-cold, gray vestiges of winter.

Today I will not be giving you a new recipe, but rather photos and links to recipes past to encourage you to employ Meyer lemons into your cooking repertoire. (I know that some of my old posts leave a lot to be desired, both in content and photography. Go ahead and laugh. I do. Someday I may fix them. Or not.)

Recently, several readers - quite independent of each other - told me that they use my recipes as inspiration for creating their own. I love that.